Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its remarkable cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of cities metropolises across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has perennially defined its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to learn these narratives and travel to the city to taste the food wonders of Lucknow.
